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Topic Review (Newest First)
10-22-2008 05:05 PM
Dare2BSquare
Quote:
Originally Posted by MOz View Post
The absolute best meal I ever prepared. A friend turned me onto this a few years ago. I never had it before and it simply blew me away....this is way too good to keep a secret.

- Deer heart (fresh kill)...do not freeze.
- Fillet into medallions and remove tendons.
- Marinade in Chianti wine with 1 clove of fresh garlic for 2 days (flip them after 1st day)
- Grill for 2 minutes per side

Enjoy a little slice of heaven.

Did you forget the fava beans???
10-22-2008 10:34 AM
4point
Quote:
Originally Posted by MOz View Post
The absolute best meal I ever prepared. A friend turned me onto this a few years ago. I never had it before and it simply blew me away....this is way too good to keep a secret.

- Deer heart (fresh kill)...do not freeze.
- Fillet into medallions and remove tendons.
- Marinade in Chianti wine with 1 clove of fresh garlic for 2 days (flip them after 1st day)
- Grill for 2 minutes per side

Enjoy a little slice of heaven.
This is the only organ worth eating.
10-22-2008 10:06 AM
MOz The absolute best meal I ever prepared. A friend turned me onto this a few years ago. I never had it before and it simply blew me away....this is way too good to keep a secret.

- Deer heart (fresh kill)...do not freeze.
- Fillet into medallions and remove tendons.
- Marinade in Chianti wine with 1 clove of fresh garlic for 2 days (flip them after 1st day)
- Grill for 2 minutes per side

Enjoy a little slice of heaven.
10-22-2008 09:56 AM
MOz
Quote:
Originally Posted by Dare2BSquare View Post
Okay, I now have fresh meat. Want to try some different methods. Who has techniques for processing and butchering, that I might want to try?
Pennsylvania Game Commission - State Wildlife Management Agency

Dare,

I suggest you check out the PA Game link. You can purchase some awesome videos on butchery and cooking. They are very informative and an absolute must for anyone who butchers and cooks their own harvest. I bought them 10 years ago and haven't looked back since. Nobody processes my stuff anymore and I have maximized the quality and quantity of what I get.

Enjoy.
10-22-2008 07:26 AM
Hilldweller Grind Bambi up with a little bacon. Lip-smackin' good. Yum.
I just smoke it or grill it, not too heavy on the seasoning.
10-22-2008 07:12 AM
02Prove I usually hover over my kill eating it fresh off the bones.
10-22-2008 06:51 AM
Dare2BSquare
Venison

Okay, I now have fresh meat. Want to try some different methods. Who has techniques for processing and butchering, that I might want to try?

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